Butter

Product obtained from the whipping of selected pasteurized cream from raw milk shredding of excellent hygienic and sanitary quality.

• Product Features:

Appearance: Solid, smooth and uniform consistency, unctuous.

Taste and smell: mild, characteristic, delicate aroma, without odour or strange taste.

Colour: yellowish white

 

• Characteristics Physical-Chemicals:

Parameters	Minimum Values	Maximum Values
Humidity		Max. 16 %
Milk Fat (%)	Min. 82 %
Fat Acidity (%)		Max. 1,8 %
Peroxide Index (meq de peróxido/kg MG)		Max. 0,5

• Microbiological Characteristics:

Parameters	Values
Staphylococcus aureus coagulasa +/g	n=5  c=1 m=10  M=100
Mushrooms and yeast/g	n=5  c=2 m=10  M=50
Total coliforms (30ºC) (ufc/g)	n=5  c=2 m=10  M=100
Coliforms 45ºC (ufc/g)	n=5  c=2 m<3  M=10
Salmonella/25 g	Ausente

• Presentation:

It is marketed in block of 25 kg net weight, contained in corrugated cardboard box and inner polyethylene bag of 50 microns (minimum).

• Useful Life:

It is recommended to consume within 12 months from the date of preparation, respecting the conditions of storage and showing no signs of damage or deterioration in the packaging.